PINE NUT AND DATE CROSTINI

Pine Nut and Date Crostini image

Provided by Stuart O'Keeffe

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 6

1/2 cup pine nuts
24 dates, pitted
1/2 cup dry, full-bodied red wine, such as Cabernet Sauvignon
1/4 cup honey
1 baguette, sliced 1/4 inch thick
Olive oil, for drizzling

Steps:

Preheat the oven to 350 degrees F.
Spread the pine nuts on a rimmed baking sheet and bake until golden brown, about 8 minutes. Let cool slightly.
Chop the dates and transfer them to a small skillet. Chop the toasted pine nuts and add them to the skillet along with the wine and honey. Stir to combine and cook over medium heat until the liquid is syrupy, 4 to 5 minutes.
Meanwhile, put the baguette slices on the rimmed baking sheet and a drizzle each slice with olive oil. Bake until toasted, 6 to 8 minutes (watch closely, as ovens vary).
Top each toast with 1 tablespoon of the date mixture. Arrange the crostini on a platter and serve.